Neapolitan Biscotti Recipes

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HOLIDAY BISCOTTI



Holiday Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield 2 dozen cookies

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  • Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  • Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
  • Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

NEAPOLITAN BISCOTTI



Neapolitan Biscotti image

Categories     Cookies     Food Processor     Dessert     Bake     Almond     Bon Appétit

Yield Makes About 4 Dozen

Number Of Ingredients 11

1 1/2 cups whole almonds
2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/3 cup honey
1/4 cup vegetable oil
1 large egg
1 large egg yolk
1 teaspoon finely grated orange peel

Steps:

  • Position rack in center of oven and preheat to 350°F. Line large baking sheet with foil. Butter foil. Finely grind 3/4 cup almonds in processor. Transfer to large bowl. Add flour, sugar, baking powder, baking soda and cinnamon. Whisk honey, oil, egg, yolk and orange peel in small bowl to blend. Add to dry ingredients and stir until dough just begins to hold together (if dough seems firm and dry, let stand 10 minutes to soften).
  • Turn out dough onto lightly floured work surface. Add remaining 3/4 cup almonds and knead to distribute evenly. Divide dough in half. Roll each half into 12-inch-long, 2-inch-wide log. Place logs on prepared sheet, spacing 4 inches apart. Bake until firm to touch and dark brown (logs may crack), about 40 minutes.
  • Cool logs on sheet on rack 15 minutes. Transfer logs to work surface. Using serrated knife, cut logs diagonally into 1/2-inch-thick slices. Place cut side down on same foil-lined sheet and bake until light brown and dry, about 12 minutes. Cool on sheet on rack. (Can be made 1 week ahead. Store airtight at room temperature.)

NEAPOLITAN COOKIES



Neapolitan Cookies image

My sister shared the recipe for these tricolor treats several years ago. The crisp cookies are fun to eat one section at a time or with all three in one bite. -Jan Mallo, White Pigeon, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 11 dozen.

Number Of Ingredients 11

1 cup butter, softened
1-1/2 cups sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
6 drops red food coloring
1/2 cup chopped walnuts
1 ounce unsweetened chocolate, melted

Steps:

  • Line a 9x5-in. loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough into 3 portions. Mix almond extract and food coloring into 1 portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight. , Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices., Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 25mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

NEAPOLITAN COOKIES I



Neapolitan Cookies I image

This cute refrigerator cookie resembles the popular ice cream flavor. There are chocolate, pink and white stripes.

Provided by missy

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 5h30m

Yield 72

Number Of Ingredients 11

1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon almond extract
5 drops red food coloring
1 (1 ounce) square unsweetened chocolate, melted
½ cup chopped walnuts

Steps:

  • In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
  • Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
  • Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

Nutrition Facts : Calories 63.1 calories, Carbohydrate 7.7 g, Cholesterol 9.4 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.8 g, Sodium 45.6 mg, Sugar 4.2 g

NEAPOLITAN BISCOTTI RECIPE



Neapolitan Biscotti Recipe image

Provided by patticakes

Number Of Ingredients 10

1-1/2 cups whole almonds, divided
2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 honey
1/4 cup vegetable oil
1 egg and 1 egg yolk
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 350 degrees F. Line 2 baking sheets with foil. Butter the foil. In a food processor, grind 3/4 cup of the almonds. Transfer the almonds to a bowl. Add flour, sugar, baking powder, baking soda, and cinnamon. In another bowl, whisk together honey, oil, egg, yolk, and orange zest. Add honey mixture to dry ingredients and stir until dough holds together. Place dough onto a lightly floured surface. Add remaining 3/4 cup of almonds and blend into dough to distribute evenly. Divide dough in half. Shape each half into a 12x3-inch log. Place logs on buttered foil, spacing about 4 inches apart. Bake about 40 minutes, or until firm. There may be cracks. Remove sheets from oven and place on a rack for 15 minutes to cool. Transfer logs to a cutting surface. Using a serrated knife, cut the logs diagonally into 3/4-inch thick slices. Place the slices, cut side down onto the baking sheets. Bake 10-12 minutes, until dry. Cool on sheet on rack.

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Top Asked Questions

What is the recipe for 40 medium Italian biscotti?
Ingredients for 40 medium Italian biscotti 280 grams of all-purpose flour 150 grams of granulated sugar 130 grams of almonds with the skin 2 eggs Grated peel of 1 orange Grated peel of 1 lemon 1 teaspoon of ammonia for sweets/baking powder 1 pinch of salt 1 yolk beaten with a little water
What makes a good Italian biscotti?
The key element for good Italian biscotti are almonds: tradition says you should use only unpeeled almonds because they give a special flavor to the cookies but to sweeten them naturally you can also use peeled almonds, possibly adding a few more than required.
What is Italian biscotti called in English?
Traditional Italian biscotti are what we Italians called cantucci or, to give them their full name, Biscotti di Prato: they come, in fact, from Prato in Tuscany but they’ve been adopted in the whole Tuscany under the name of cantucci or cantuccini. Outside of Italy, they’re called biscotti.
Is there a gluten-free biscotti?
Another concession to the traditional recipe is a drop of limoncello in the dough, for cantuccini who know about the sea and the sun. It is possible to prepare the gluten-free version of the biscotti. Just follow this recipe:

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